German-Chocolate Cake

Recipe Ingredients

		Cooking spray
1 tablespoon	15ml	Cake flour
1/2 cup	55g / 1.9oz	Unsweetened cocoa
1 oz	28g	Sweet baking chocolate
1/2 cup	118ml	Boiling water
1 cup	198g / 7oz	Granulated sugar
3/4 cup	120g / 4.2oz	Packed brown sugar
3 tablespoons	45ml	Butter or stick margarine - softened
2 tablespoons	30ml	Vegetable oil
1/4 cup	59ml	Plain fat-free yogurt
2 1/2 teaspoons	12ml	Vanilla extract
1/2 teaspoon	2.5ml	Coconut extract
2 teaspoons	10ml	Egg whites (large)
2 1/4 cups	140g / 4.9oz	Cake flour - sifted
2 teaspoons	10ml	Baking powder
1/2 teaspoon	2.5ml	Baking soda
1/2 teaspoon	2.5ml	Salt
1 cup	237ml	Low-fat buttermilk
		Coconut-pecan frosting - ( see recipe )

Recipe Instructions

Preheat oven to 350F. Coat 3 (8-inch) round cake pans with cooking spray, and dust with 1 tbs flour.

Combine cocoa and chocolate in a small bowl; add boiling water, stirring until chocolate melts. Set aside.

Combine sugars, butter, and oil in a large bowl, and beat at medium speed of a mixer until well-blended ( about 5 minutes ). Add yogurt, extracts, and egg whites; beat well.

Lightly spoon sifted flour into dry measuring cups, and level with a knife.

Combine sifted flour, baking powder, baking soda and salt. Add flour mixture to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Beat in cocoa mixture.

Pour cake batter into prepared pans. Sharply tap once on counter to remove air bubbles.

Bake at 350F for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans 10 minutes, and remove from pans. Cool completely on wire racks.

Place 1 cake layer on a plate; spread with 1/3 cups Coconut-Pecan Frosting, and top with another cake layer. Spread with 1/3 cup frosting and top with remaining cake layer. Spread remaining frosting over top and sides of cake. Store cake loosely covered in refrigerator.

Source:
Cooking Light - March 1998

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